Title: Oriental Pork Stew
Categories: Chinese Entree Pork
Yield: 4 Servings

2	tb	Oil
1	lb	Boneless pork; cut into 1-inch
		; cubes
1/2	c	Chopped onion
1		Clove garlic; minced
2	c	Water
1	ts	Beef-flavor instant bouillon
1/4	c	Soy sauce
1	c	Diagonally sliced celery
1		Red or green bell pepper; cut in strips
1	c	Frozen green beans
1	cn	Sliced water chestnuts; drained, 8oz
2	cn	Mushrooms; drained
1/4	c	Water
2	tb	Cornstarch

Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add pork, onion and garlic; cook until pork is brown. Stir in 2 cups water, bouillon and soy sauce. Bring to a boil. Reduce heat; cover and simmer 30 minutes.

Add celery, bell pepper , green beans, water chestnuts and mushrooms. Bring to a boil. Reduce heat; cover and simmer an additional 5-10 minutes or until vegetables are done.

Combine 1/4 cup water and cornstarch. Gradually add to vegetable mixture, stirring constantly. Cook and stir until thickened. Serve over rice.

Posted to MM-Recipes Digest V4 #6

Recipe by: Pillsbury Casseroles, Soups & Stews

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